Black Forest Cake

HTML tutorial

And that’s the other birthday cake I was telling you about.
Cooompletely different from Royal. Completely.
Last time I mentioned that Royal was more in a mannish style, remember? Well, Black Forest Cake is like a very elegant woman :) Light, refreshing and so representative :)
On Moje Wypieki you’ll find the original recipe. Here I’m presenting Black Forest Cake on a traditional sponge (the one with chocolate didn’t convince me :)) I decided to change the cream a bit too. Whipping cream was not enough since the cake had to travel from one place to another. That is why, I added a bit of mascarpone to the mass to make it thicker :)
Oh, and do not be too economical when it comes to using the soaking. You can add more than it’s suggested in the recipe ;)
Although my decorative skills leave a lot to be desired, Black Forest still looks elegant and… a bit dignified ;)
If you’re worried that men won’t like it much, drop this thinking. My dad loves it!

Sponge ingredients (24cm form)

  • 8 eggs
  • 1 cup sugar
  • 1 1/2 cup all-purpose flour
  • 1/2 cup starch
  • 2 heaping Tbs cocoa

Baking paper onto the bottom of the form only.

Sift the flours.

Separate yolks from whites. Start mixing whites. Add sugar. Start adding yolks one by one and mix it at high speed till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.

Once finished, add just a bit of flours and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)

Pour it to the form.

Bake at 160°C for about 60 minutes.

Cut into 3 sponges.


  • 80ml cherry compote or juice
  • 80ml cherry liqueur

Combine two ingredients.

Cherry Mass:

  • 150ml cherry compote
  • 50ml cherry liqueur
  • 2 Tbs sugar
  • 2 Tbs starch
  • few drops of vanilla aroma
  • 700g cherries, from compote, fresh or frozen

Combine all the ingredients (apart from cherries).
Heat them up on a medium-heat, stirring constantly.
The moment the mass starts thickening, take off the heat.
Add cherries and stir it all gently.


  • 750ml heavy cream (I used 33%)
  • 250g mascarpone
  • 4 Tbs icing sugar

Beat the heavy cream with mascarpone and sieved sugar till the mass gets thick.

Making the cake:

Soak the bottom sponge.
Lay half of the cherry mass on it.
Lay 1/4 of cream and smoothen.
Cover the cream with the second sponge.
Soak it.
Lay the rest of cherry mass.
Lay 1/3 of the remaining cream. Smoothen.

Lay the last sponge on top.
Soak it.
Cover the top and the sides with the rest of the cream.

Decorate the way your heart tells you to :)


And that’s the same cake but with slightly different decoration :)

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